A Proverbs 31 Kind of Day

One of my favorite pies! I've been known to ask for this for my birthday; I love it that much! If you can't get over the name . . .that's OK! One bite and you'll know that this is one fantastic tasting pie! There is no hint of a buttermilk taste. There can't be; there's too much sugar in it! This is a fantastic, simple, back-to-basics pie that you can't go wrong with! The only regret you'll have is when it's gone! Buttermilk Pie 2 cups sugar 2 TBSP flour 1/2 cup butter, softened 3 large eggs, beaten 3/4 cup buttermilk 1/4 tsp. baking soda 1/2 tsp. vanilla extract 1/2 tsp. butter extract** (can substitute vanilla for the butter extract) 1 tsp. white vinegar sprinkle of nutmeg on top once the filling is poured into the pie shell, if desired Preheat the oven to 350 degrees. Place the prepared, unbaked piecrust into the oven and bake for 10-12 minutes. Combine the sugar with the flour.  Cream the butter and sugar toge

I grew up with my mom making pies. She did the whole thing from scratch:  crust and all. I'm not sure that she ever really taught me how to make a crust; I just learned by watching her. I remember when I was younger, she and my Aunt would tag team pies: my mom would make the crust and my Aunt would make the filling. They made a good team! Making pie crust isn't hard. It does take a little practice . . . but who doesn't mind that! Homemade pie crust is also cheaper than the pre-packaged kind and it tastes so much better. Plus!  If you have left over pie crust, then you make pie crust cookies! That's what my mom did when she baked! The left-over crust scrapes where placed on a pan and dusted with cinnamon and sugar and baked. That makes "pie crust cookies!" Pie Crust (This makes a double crust) 2 cups flour 3/4 cup solid Crisco (shortening) dash of salt 1/4 cup ICE COLD water Place the flour and salt in a bowl and add the

Growing up, I did not like pimento cheese sandwiches. It seems like that's all I remember from church socials and family gatherings. Nasty orange filling between two slices of white bread cut into triangles. Yuck! But as I got older, I found I really did like pimento cheese. But not the stuff found in the container from the grocery store, but homemade pimento cheese! Yes! That's where it's at! This Summer, I made pimento cheese to take on our vacation. It was wonderful! Use it for sandwiches, or to stuff baby red or yellow peppers or to make into grilled pimento cheese sandwiches or to scoop onto crackers. Regardless of what you think of pimento cheese, you ought to give this a try! Pimento Cheese Spread 1 8oz package extra sharp cheddar cheese, grated 1 8oz package Monterey jack cheese, grated 3oz of cream cheese (not the whole thing!), softened 1 4oz jar chopped pimentos, well drained 1/2 cup mayo (more or less depending on tas

We have been back from vacation for a week now. I need to go to the grocery store. We had empty cabinets before vacation; that's because we had been in NYC for 12 days! When we returned from NYC, I didn't go to the store because we were leaving for vacation in just 10 days! Why go buy stuff, right? I'm not even making this up! I haven't been to the store since July 2. We've been living on weird stuff out of the freezer! It's allowed me to be creative! I think that's good! But now, the grocery list is SO extensive, that I don't want to go to the store! I'm going to have to push that mess up and down the aisles, lug it onto the conveyor belt to check out, lug it back into the basket, to lug it into the back of my car, to lug it into the house, then to put it all up. . . only to later stand in front of the refrigerator that afternoon and wonder, "what's for dinner?" No!  That doesn't sound fu

I have to admit; I'm not much on "Shower Punch" drinks. There are many reasons: One being, I don't usually think they're good. I guess I'm a shower punch drink snob. I don't want to be . . . I try not to be . . . but it must be my lot in life. That's one reason why I try not to provide the shower punch when I'm helping with shower. I know others are punch snobs too! Are you one, but you haven't admitted it until now? It's OK -- it's freeing to own it! However, I did what I try not to do . . . be responsible for the punch at a recent shower. It was S.T.R.E.S.S.F.U.L ! I don't like to match my punch color to the shower color. Oh no! I don't like to have to worry about "serving it slushy." That takes me over the edge too! I don't want a punch that creates a foam when I mix it together! I searched my recipes. I looked on line. I considered my favorite punch drinks . . .and

Remember the blueberry bread I made? Our friend was over and he kept talking about how good it smelled and kept asking if I was baking it for him? The answer to that was, "NO!" But then I started to feel sorry for him. So I baked him a loaf of breakfast bread. But I didn't have anymore fruit to do the blueberry bread . . .  . . .and I wasn't going to the store just for some blueberries. So I made this instead. It was equally as easy. It smelled just as good baking! I think this is a keeper too! Buttermilk Poppy Seed Bread   2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup granulated sugar 2 large eggs 1 cup buttermilk ½ cup unsalted butter, melted and cooled 1 teaspoon extract (butter, almond, lemon, vanilla . . . your choice) 2 tablespoons poppy seed Preheat oven to 350 degrees F.  Prepare one loaf pan; lightly grease the pan with shortening and dus

Image from the Internet This is a recipe from pinterest. It's also labeled as "Starbucks copy kat recipe."  I'm not sure about that claim. But I know it's good because my friend makes it. Matter of fact, I like it when my friend makes it and shares with me! It's just perfect! The sharing, that is! I'm making this cake and going to freeze it for an easy "vacation" breakfast. It will be devoured, no doubt! That's why I want you to be able to make it too! And maybe you'll decide to share some with a friend! Blueberry Breakfast Cake ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 3/4 cup + 2 tablespoons sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries (I used frozen) ½ cup buttermilk  Preheat the oven to 350ºF. Cream butter with l